The Best Potato Salad EVER

I LOVE potato salad!! But I'm picky. I really only LOVE mine. :)

I take this recipe with me whenever we're invited to a BBQ or picnic and the host asks us to bring "a salad". The main reason I bring it - so I can eat it! But the compliments I always get are pretty nice too.

My Uncle Lee, at a family picnic, once declared this "the best potato salad EVER", so that's been the recipe's title ever since. (I happen to agree with my Uncle Lee!)

Another Potato Salad recipe from this blog that is Janis' favorite can be found here.

http://dinnertimeideas.blogspot.com/2010/06/4th-of-july-salads.html

Enjoy!

The Best Potato Salad EVER

2 pounds (approx) red potatoes (or Yukon Gold) - washed, cubed & boiled until tender

4 hard boiled eggs, diced

1/2 cup red onion, chopped (about 1 medium onion or 1/2 large)

1 - 1 1/2 cups celery, chopped (2-4 stalks - I like more, my hubby likes less)

1 cup + 1 Tblsp. mayonnaise (not Miracle Whip!!)

1 Tblsp. white vinegar

1 Tblsp. yellow mustard

salt & pepper to taste

Place eggs in a saucepan, cover with cold water and bring to a rolling boil. Remove from heat & set aside (don't drain!), lid on, for 20 minutes. Drain, run cold water over cooked eggs for 1 minute. Move eggs to a towel or rack to cool.

Bring a large pot of water to a boil. Wash & dice about 2 lbs. red potatoes or Yukon Gold potatoes.

Dump diced potatoes into boiling water (watch out for splashes - ouch!). Cook until fork-tender. Drain & set aside to cool.

Wash & dice celery stalks. Dice red onion. Place both in a medium-sized bowl. Add mayonnaise, mustard, & vinegar.

Stir well to combine. (Cover bowl with plastic wrap & place in the refrigerator if your potatoes & eggs aren't cooled yet. You can prepare the onion/celery/mayo mixture the night before, if you want)

Dice the cooled eggs & add to cooled potatoes in a serving bowl. Sprinkle on about 1/2 tsp. pepper & 1/2 tsp. salt. (You might add it plus more later, after you've mixed everything. It's to taste so it's up to you.)

Pour celery/onion/mayo mixture over the potatoes & eggs. Mix well, until all the potatoes are covered with the mayo mixture.

Taste. (YUMM!!!) Add salt/pepper, if desired.

EAT! :)

NOTE: This is even better if it can sit in the fridge for a few hours before you serve it. You can top it with sliced hard-boiled eggs & paprika for "prettiness", but they're definitely not necessary.

Easy Potato & Bacon Breakfast Casserole (Our Best Bites)

SUPER yummm!!! Have you seen this over at Our Best Bites?!?

Perfect recipe to send to hubby to make for Mother's Day. Also a good idea for dinner on a busy day. Make it in the morning, let it sit in the fridge, & pop it in the oven at the end of the day.

I can't wait to make this - I'll let you know how it goes...

Small-fry Frittatas

These frittatas are like mini-omelets. Basically scrambled eggs, baked in muffin pans, and with custom add-ins. My family's reaction: "so cool!" "spectacular" "definitely a KEEP!" I like those responses to a new recipe! :)

The add-ins are completely up to you. After you mix the basic recipe & fill the muffin cups, you can add whatever you have on-hand or whatever suits your tastes. You can even customize each family member's meal (if you have the time) - they can choose exactly what they want in their frittatas.

Great meal to get kids involved in the cooking process.

Small-fry Frittatas
adapted from a recipe originally printed in Family Fun Magazine

8 large eggs
1/2 cup half-and-half
1/2 tsp salt
Assorted add-ins (see below for ideas)
Grated Parmesan cheese, if desired

• Preheat your oven to 350*F. Coat a 12-cup muffin pan with nonstick cooking spray.
• Whisk together eggs, half-and-half, and salt in a medium bowl, then fill each muffin cup about 1/2 - 2/3 full (be sure to evenly distribute the egg mixture).
• Add about 2 Tbsp add-ins, if desired, to each cup, then sprinkle on a bit of Parmesan cheese, if desired.
• Bake the frittatas until they are puffy and the edges are golden brown, about 20-25 minutes. Don't take them out early or they'll be gooey in the middle.
• If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.
• Serve & enjoy!!

Add-ins:

shredded cheese, diced veggies, cooked & chopped bacon, ham or sausage, spinach, green onions, etc... You're only limited by your tastes & imagination. It's a great way to use leftover veggies & meats.

** Be sure any meat products you use are pre-cooked. This baking process will not cook meat through.